Musakhan with Roasted Chicken

Ingredients

• 4 bone-in, skin-on chicken thighs
• 4 red onions
• 4 tbsp sumac
• ½ cup olive oil
• 1½ tsp salt
• ½ tsp black pepper
• 4 Arabic flatbread (taboon bread)
• ¼ cup pine nuts (optional)
• ¼ cup fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Pat chicken thighs dry and season generously with 1 tbsp sumac, 1 tsp salt, and 0.5 tsp black pepper.
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden and crispy. Flip and sear for another 2-3 minutes. Transfer skillet to the preheated oven and roast for 30-35 minutes, or until chicken is cooked through (internal temperature 165°F/74°C).
3. While chicken roasts, slice red onions thinly. In a separate large skillet, heat 1/4 cup olive oil over medium heat. Add sliced onions and cook, stirring occasionally, for 20-25 minutes until deeply caramelized and soft. Stir in remaining 3 tbsp sumac and 0.5 tsp salt.
4. If using, toast pine nuts in a dry small pan over medium heat for 2-3 minutes until golden. Watch carefully to prevent burning.
5. Once chicken is cooked, remove from oven. Add the caramelized sumac onions directly to the skillet with the chicken, tossing gently to coat the chicken.
6. Warm the flatbreads by briefly placing them in the oven or on a dry skillet for 1-2 minutes until soft. Drizzle each flatbread with some of the chicken and onion pan juices.
7. To serve, place a piece of chicken on each warm flatbread, generously top with the sumac onions, and garnish with toasted pine nuts and chopped fresh parsley, if desired.